Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting Food

PUMPKIN CUPCAKES & CINNAMON-CREAM CHEESE FROSTING

Steps:

• Heat oven to 350ºF.
• Beat first 5 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
• Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
• Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.

PUMPKIN CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
• In a large mixing bowl combine sugars, eggs, pumpkin puree, oil and vanilla.
• In separate bowl combine flour, baking soda, baking powder, spices and salt.
• Add dry ingredients to bowl with the pumpkin mixture and stir to combine.
• Scoop the batter evenly into prepared muffin tin. Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean.
• Remove cupcakes to a cooling rack and cool completely before frosting.

PUMPKIN CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda and salt. In a large glass measuring cup or another bowl, whisk together pumpkin puree, sugars, vegetable oil and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-18 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until light and fluffy, approximately 2-3 minutes. With the mixer on low speed, gradually add confectioners' sugar, beating just until incorporated. Add vanilla and cinnamon until well combined. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes. Use a small offset spatula or a pastry bag fitted with decorative tip #807 to frost the cupcakes, garnished with pumpkins candy, if desired.

PUMPKIN SPICE CUPCAKES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
• Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
• While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

EASY PUMPKIN SPICE CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F and line two 12-muffin pans with paper baking cups.
• In a large mixing bowl, combine the cake mix, egg whites, water, oil, pumpkin, pumpkin pie spice and cinnamon.
• Beat on medium speed for 2-3 minutes until smooth.
• Fill each paper cup about 3/4 full with batter.
• Bake for 18-22 minutes or until an inserted toothpick in the center comes out clean. Set aside on metal rack to cool.
• Prepare frosting by placing cream cheese, butter, sugar and cinnamon in a small mixing bowl.
• Beat on medium until well-combined and smooth.
• For a prettier, more elegant presentation, use a piping bag to frost cooled cupcakes. Decorate with sprinkles or other fall/halloween deco items if desired.

PUMPKIN SPICE CUPCAKES WITH CINNAMON-MAPLE CREAM CHEESE FROSTING

Steps:

• CUPCAKES: Preheat oven to 350 degrees. Grease 24 standard muffin cups.
• Whisk together cake mix, sugar, cinnamon, nutmeg, and pumpkin pie spice in large bowl.
• Add the eggs, applesauce, and pumpkin and beat with an electric mixer until thoroughly combined.
• Pour batter into muffin cups, filling them about 3/4 full.
• Bake for 20-25 minutes or until toothpick inserted into center comes out clean.
• Transfer cupcakes to wire rack and let cool completely before spreading with frosting.
• FROSTING: Make sure the butter & cream cheese are SOFT. Beat the butter in bowl with electric mixer until light and fluffy. Add the cream cheese and beat together until well blended.
• Add the maple syrup and cinnamon. Mix until well combined.
• Gradually add the powdered sugar, beating until light and fluffy, and frosting consistency is formed. **If frosting is too thick for your liking, you can add 1 tablespoon of milk at a time until it reaches the desired consistency.**.
• Spread frosting evenly over cupcakes and Enjoy!

PUMPKIN CUPCAKES WITH CREAMY CREAM CHEESE FROSTING

Steps:

• Set oven to 350 degrees F (set oven rack to second-lowest position).
• Prepare 18 muffin tins fitted with paper liners fitted in each tin.
• For the cupcakes; In a large mixing bowl beat together the oil with eggs, sugar, pumpkin puree and vanilla until well combined.
• In another bowl combine the flour with the next 4 ingredients; add to the pumpkin mixture and beat until well combined.
• Fill each tin about three-quarters full.
• Bake for about 18-22 minutes or until cupcakes test done.
• Cool completely before filling.
• For the frosting; in a bowl beat the cream cheese with butter, vanilla and cream until fluffy.
• Add in confectioners sugar and beat until creamy (adding in more cream or milk if necessary to achieve the right consistency for spreading).
• Spread onto the top of each cooled cupcake.

PUMPKIN CUPCAKES WITH KAHLUA CREAM CHEESE FROSTING

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg and salt.
• In a separate large bowl, whisk the egg, brown sugar and white sugar together, until smooth. Stir in the milk, vegetable oil, applesauce, pumpkin and walnuts, until just combined. Do not over mix.
• Fill a cupcake pan with the batter 4/5 full.
• Bake in the oven for 16 to 20 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes before removing to a wire rack to cool.
• While the cupcakes are cooling, make the frosting. In a large bowl, beat the the cream cheese, butter and Kahlua together using an electric mixer. Gradually add in the confectioners' sugar until smooth and creamy.
• Frost the cupcakes. Serve and enjoy!